Creamy Gnocchi with Walnuts and Sage
A delicious combination of creamy gnocchi, crunchy walnuts, and aromatic sage. Using only a few simple ingredients, this recipe is quick and easy to make.
Ingredients and Tools You’ll Need
Step-by-Step Instructions
Step 1
Bring a large pot of water to a rolling boil.
Step 2
Meanwhile, melt the butter in a saucepan over medium-high heat until slightly browned. Add the walnuts and sage. Fry them for a few minutes until the sage leaves start to crisp up. Remove them from the pan and set them aside on a plate lined with paper towels.
Step 3
Add the cream to the pan and season it with salt and pepper. Bring it up to a light simmer. Sprinkle the Parmesan over the cream and take the pan off the heat. Let the cheese melt for a few minutes without stirring the sauce.
Step 4
Once the water is boiling, add a generous amount of salt and cook the gnocchi for about 2 minutes, or until they float to the surface. While the gnocchi are cooking, place the pan with the sauce back on medium-high heat. As soon as the gnocchi rise to the surface, immediately remove them from the water with a slotted spoon and transfer them to the pan. Toss and stir until the gnocchi are evenly coated with sauce. If you like, you can squeeze in some fresh lemon juice to add some acidity and balance the richness of the sauce. Lastly, add the walnuts and sage, and serve immediately.
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Creamy Gnocchi with Walnuts and Sage
Ingredients
- 500 g ricotta gnocchi
- 25 g butter
- 200 ml heavy cream
- 80 g parmesan cheese – finely grated
- 10 g fresh sage (about 40 leaves)
- 80 g walnuts – roughly chopped
- juice of half a lemon – optional
- salt and freshly cracked pepper to taste
Instructions
- Bring a large pot of water to a rolling boil.
- Meanwhile, melt the butter in a saucepan over medium-high heat until slightly browned. Add the walnuts and sage. Fry them for a few minutes until the sage leaves start to crisp up. Remove them from the pan and set them aside on a plate lined with paper towels.
- Add the cream to the pan and season it with salt and pepper. Bring it up to a light simmer. Sprinkle the Parmesan over the cream and take the pan off the heat. Let the cheese melt for a few minutes without stirring the sauce.
- Once the water is boiling, add a generous amount of salt and cook the gnocchi for about 2 minutes, or until they float to the surface. While the gnocchi are cooking, place the pan with the sauce back on medium-high heat. As soon as the gnocchi rise to the surface, immediately remove them from the water with a slotted spoon and transfer them to the pan. Toss and stir until the gnocchi are evenly coated with sauce. If you like, you can squeeze in some fresh lemon juice to add some acidity and balance the richness of the sauce. Lastly, add the walnuts and sage, and serve immediately.
